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Delight in the luxurious layers of Raspberry Trifle, a masterpiece by Justine Schofield. Experience the symphony of flavors as you savor this luscious dessert creation. A delectable combination of jam sponge rolls, fresh raspberries, and velvety custard awaits, while Chantilly cream adds the perfect finishing touch. Indulge in the exquisite balance of sweet and tangy, making every bite an absolute delight
For the jelly, follow packet instructions to dissolve. Arrange the berries (reserving 1/3 for the garnish) into the base of a 4-litre capacity trifle bowl. Pour over jelly and then set in the fridge for 2-3 hours or overnight.
For the custard, heat the milk, cream and vanilla in a pot. Whisk the egg yolks, caster sugar and cornflour and whisk until combined. Gradually whisk in the hot milk mixture. Return to the pot and place over a medium-low heat and cook, continually stirring with a wooden spoon until it thickens. If it coats the back of the spoon and you can draw a clean line through it, it is ready. Pour into a container and cool slightly before covering with cling film and chilling in the fridge for 2-3 hours or overnight.
For the cream, whisk the cold cream with the icing sugar and vanilla until stiff peaks form.
To assemble, arrange the sponge rounds on top of the jelly and around the trifle bowl. Drizzle Cointreau over sponge then top with the custard. Dollop over the cream and garnish with remaining berries.
400g store-bought jam sponge roll, cut into 2 cm thick rounds
2 tbsp Cointreau (or any liquor or your choice), optional
85g raspberry jelly crystals
7 x 125g Driscoll's raspberries
Chantilly Cream
300ml thickened cream
1 tbsp icing sugar
1 vanilla bean, seeds scraped
Custard
6 egg yolks
¾ cup caster sugar plus 1 extra tablespoon
2 tbsp cornflour
500ml full cream milk
100ml thickened cream
1 vanilla bean, seeds scraped
